Dumplings with Mushroom Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 811 cal. | (39 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.7 g | (39 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 5.8 μg | (29 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 20.6 μg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 22.3 mg | (186 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 5.9 mg | (98 %) | ||
| Biotin | 41.4 μg | (92 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,185 mg | (30 %) | ||
| Calcium | 240 mg | (24 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 15.3 mg | (102 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 24.4 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the mushrooms
- 800 grams Chanterelle
- 1 shallot
- 1 garlic clove
- 4 Tbsps butter
- 100 milliliters dry white wine
- 200 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- salt
- freshly ground peppers
- 4 Tbsps scallions
Preparation steps
For the dumplings: Peel the shallot, finely dice and sweat in butter until translucent. Thinly slice the bread and pour the milk over top. Add the eggs, parsley and shallot and mix until combined. Let stand for about 20 minutes then season with salt and pepper. With moistened hands, form round dumplings with the mixture and simmer for about 20 minutes in salted water.
Meanwhile, for the mushroom sauce: Wipe the mushrooms with a damp cloth and slice if large. Peel the shallot and garlic and finely chop. Melt the butter in a frying pan and sauté the mushrooms. Remove from the pan. Sauté the shallot and garlic until soft then deglaze the pan with the white wine. Simmer until slightly reduced, add the cream and crème fraîche and then return the mushrooms to the pan. Cook for about 5 minutes and season with salt and pepper. Serve garnished with the dumplings and chives.
